A warm, creamy weeknight dish - onions and green peppers can be substituted with any other vegetables to your taste.
4 - 5 bell peppers, any color
1 onion, finely chopped
1 green pepper, finely chopped
½ cup rice
3 Tbsp oil, divided
20 oz tuna in water
½ tsp salt
½ tsp pepper
2 Tbsp flour
2 tsp powdered garlic
1½ cup milk or water
1 (15 oz) tomato sauce
½ cup - 1 cup shredded cheese, optional
Cut bell peppers in half and remove stems and seeds. Parboil, then arrange in 9x13 pan.
Cook rice according to directions.
Saute onion and green pepper in 1 T oil. Remove to mixing bowl.
Add cooked rice, drained tuna and spices to mixing bowl.
Mix 2 T oil, garlic and flour in small saucepan, then heat until bubbling slightly. Add milk or water and mix until bubbling. Turn heat down and simmer for about 2 minutes while the sauce thickens. Add the sauce to the mixing bowl.
Mix all filling ingredients until well blended, making sure tuna is broken up.
Fill pepper halves with filling. Pour tomato sauce over the top. Sprinkle cheese over sauce if desired.
Bake at 350 for 20 - 30 minutes, until cheese is well melted and tomato sauce starts to thicken.